Effects of electron beam irradiation on the biochemical properties and structure of myofibrillar protein from Tegillarca granosa meat-Reference-Cited by-同舟云学术

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Effects of electron beam irradiation on the biochemical properties and structure of myofibrillar protein from Tegillarca granosa meat

Published:2018-07 Issue: Volume:254 Page:64-69
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lv Mingchun,Mei Kalin,Zhang Han,Xu Dalun,Yang Wenge

Funder

Projects of Science and Technology Ministry of P.R. China

Public Welfare Technology Research Project of Zhejiang Province

Major Science and Technology Special of Ningbo

K.C. Wong Magna Fund at Ningbo University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Food irradiation: A public health challenge for the 21st century;Acheson;Clinical Infectious Diseases An Official Publication of the Infectious Diseases Society of America,2001

2. Physicochemical and enzymatic changes of cod muscle proteins subjected to different freeze-thaw cycles;Benjakul;Journal of the Science of Food & Agriculture,2000

3. Physicochemical changes in pacific whiting muscle proteins during iced storage;Benjakul;Journal of Food Science,1997

4. Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage;Benjakul;Food Research International,2003

5. Influence of the starch content in the viscoelastic properties of surimi gels;Campo;Journal of Food Engineering,2008

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4. The Effect of Irradiation on Meat Products;Food Science of Animal Resources;2024-07

5. Low-voltage electrostatic field enhances the frozen force of −12 ℃ to suppress oxidative denaturation of the lamb protein during the subsequent frozen storage process after finishing initial freezing;Food Chemistry;2024-04

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